Pandan Chiffon Cake Made With Homemade Pandan Paste

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The ultimate test for the homemade pandan paste is of course, the Pandan Chiffon Cake. This cake with its light and tender texture, as well as its tall and regal state, in addition to its delicious, traditional pairing of pandan and coconut flavors is truly a Malaysian classic.

Using homemade pandan paste to make this family favorite was a total success – I had wished it wouldn’t be because then, I could continue using the (very) convenient bottled paste. :D Although I’m sure I’ll still use the store-bought paste on many future occasions (as I can’t consistently find “fresh” frozen pandan leaves), I would definitely expend some energy to make homemade pandan paste when possible. The resulting cake tasted like the ones my mum used to make, using freshly-squeezed pandan juice…..I had almost (but not quite) forgotten what the real thing tastes like…so super delicious! I mean I think using the store-bought paste already produces a delicious cake but it is even more so with the homemade pandan paste. Another special perk of using homemade pandan paste is that the cake’s signature green color turns out to be an extremely pleasing light green shade (and it’s all natural!)…perfect for St. Patrick’s Day or even the upcoming Easter (it’s not too late to make one). Enjoy!

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For the recipe, click here (it’s in my previous Pandan Chiffon Cake post). Happy Baking!

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7 Replies to “Pandan Chiffon Cake Made With Homemade Pandan Paste”

  1. Hi Chris,
    You are super efficient! From pandan paste to pandan cake in a jiffy!
    Shame on me for yet to try the peanut biscuits that I mentioned to you before CNY. I’ve been following your blog and it’s just so entertaining and yummy!
    The color is a big difference, ya? Compare your pandan pound cake and you pandan chiffon cake! I’ve always like pandan chiffon cake. Hmm..I wonder when I will try. Somemore, I can just get the pandan leaves easily from the garden!

    1. Amelia,

      How super to see you here! :D Thank you for your kind words. I actually made the paste more than a week ago…and it had been calling out to me since then. Finally on Tuesday, I managed to find the time to make the chiffon cake. The color is indeed a big difference…a much nicer, natural green. In M’sia, it feels like everyone has a pandan plant growing in their backyard :D – wish I can say the same here. Let me know how the cookies and cake turn out when you get to trying them…I hope you’ll love them as much as we do.

      Love,
      Chris

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  3. OMG, you’ve made so many chiffon cakes already, and I have yet to make one :-( I wish I live next door to you, Chris

    1. Lol, I will gladly share them with you if you live next door. They are really easy to make once you get the hang of it.

  4. Hi Chris,
    I introduce my kids to pandan chiffon when we were in Chinatown and they love it! Now comes the hard part…baking it! Btw, is it possible to use a normal cake pan instead of bundt?
    Thanks in advance.

    1. Hi Nic,

      So glad to hear your kids love pandan chiffon, which is a favorite in my household as well. :) It is possible to use a normal cake pan but this cake rises a LOT! You’ll probably ended up having to use more than one cake pan, depending on the size. Here’s a link for pan substitution that I find helpful when I need to swap out pans – http://www.craftybaking.com/howto/baking-pans-substitution-chart. Happy Baking! And thanks so much for visiting. :)

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